MacAdamia Nut Tartlets
Yield
4 servingsPrep
40 minCook
25 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 6 | ounces |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| Filling | |||
| 3 | ounces |
butter
|
|
| 1 ⅓ | cups |
macadamia nuts
unsalted, finely chopped |
*
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
lightly beaten |
|
| 48 | each |
macadamia nuts
halved, for garnish |
*
|
| ½ | cup |
corn syrup, dark
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pastry | |||
| 173.4 | ml/g |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| Filling | |||
| 86.7 | ml/g |
butter
|
|
| 315 | ml |
macadamia nuts
unsalted, finely chopped |
*
|
| 158 | ml |
sugar
|
|
| 3 | large |
eggs
lightly beaten |
|
| 48 | each |
macadamia nuts
halved, for garnish |
*
|
| 118 | ml |
corn syrup, dark
|
|
Directions
Preheat oven to 400℉ (200℃) 15 minutes prior to baking.
Cream together butter and sugar until smooth.
Sift flour and salt together; stir into butter mixture and blend well.
Pinch off pieces of dough to make ½ inch balls.
Press each ball into a mini muffin tin mold to about ⅛ inch thickness.
Chill for 15 minutes.
FILLING: Cream butter and sugar until well-blended.
Beat in eggs; add salt, corn syrup and vanilla.
Blend well, stir in chopped macadamias.
Spoon 1 tablespoon filling into each tartlet cup.
Filling and pastry should be level at the rims.
Decorate each tartlet with a madacamia half.
Place mini muffin tins on baking sheets and bake for 25 minutes, or until pastry is rich, golden brown.
Cool pans on rack for five minutes.
While tartlets are still warm, twist each gently to loosen from pan.
Remove tartlets from pan and cool on racks.
STORAGE: Airtight about one week.
Freeze well-wrapped up to two months.
